Basic Mustard & Variations

Once you make mustard from scratch, the squeeze bottle stuff never quite measures up again.

Dry mustard, white wine vinegar, dry white wine, sugar, and salt get blended together and left to sit for two hours so the flavors bloom and the raw heat mellows.

Egg yolks get beaten in, then the whole mixture cooks gently over a double boiler until it thickens into a silky, sharp condiment with real backbone.

From that one base, you can spin off four completely different mustards just by adding a few extra ingredients.

Variations

• Lime mustard: Stir in grated lime zest and lime juice. Pairs beautifully with lamb, chicken, or grilled fish.
• Tarragon mustard: Add crushed tarragon leaves for a French-inspired condiment that sings on shrimp or steak.
• Spicy mustard: Fold in turmeric and ground cloves for a warm, pungent kick on hot dogs, hamburgers, or ham.
• Tomato mustard: Mix in paprika, chopped pimento, and tomato paste for a smoky, tangy spread for seafood or grilled meats.

Chef Tips

• Let the mustard powder bloom in the liquid for the full two hours. This step transforms harsh, nasal heat into a rounded, complex flavor.
• Cook over hot water, not boiling. Direct heat or boiling water scrambles the egg yolks and ruins the smooth texture.
• Store in the fridge in a sealed jar. It keeps for up to a month and actually improves over the first few days as the flavors meld.